32 Yolks.

In his first memoir Eric Ripert tells us about his life from boyhood in the South of France until his arrival in America as a young 24 year old Chef.

32 Yolks is a slim volume, the first part of which deals with his childhood, while the later part is concerned with his passion for cooking and the personal growth that forms him into the Chef he is today.

Often finding himself feeling especially lonely after his parents' divorce and wanting to avoid his cruel step father 11 year old Eric finds comfort and solace in food. When his Mother relocates the family to Andorra, Eric begins spending time with an eccentric Chef who takes him under his wing and sparks his interest in not only food but cooking.

After High School and a spell in a Military Academy he attends a dreary old fashioned Culinary School before moving to Paris and working in the famed La Tour D'Argent. Entering the highly competitive kitchen at Jamin (where he was personally trained by Joel Robuchon) he rises through the ranks before heading to work in America aged 24.

Everything in 32 Yolks is recounted with great honesty and throughout the descriptions of food and places are wonderfully portrayed and very evocative. Ripert's hard work, ambition and dedication to his craft are truly inspirational. 

Wicked step father aside there wasn't one thing that I didn't like about 32 yolks - I love food writing, writing that is set in areas that I know well (in this case the South of France) and of course biography.

I simply loved this book and I can't wait to read about his life in America in another volume.

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